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Baker Perkins fondant and crème cooking and depositing plant
| Make | Model | Year Of Manufacture | Size | Please click on any image to enlarge, move mouse over image and click next or prev to change | ||
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Baker Perkins |
See below | Approx 1985 |
Up to
1 tonne/hr |
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Further details |
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This automatically weighs and mixes ingredients according to preset recipes. Up to eight ingredients can be handled and it is suitable for most confectionery recipes - hard candy, milk boils, butterscotch, toffee, caramel, fondant, and jelly.
142 Reservoir tank The 142 reservoir tank can be used for holding solutions, liquids and slurries, either hot or cold.
143 Pre-heater cooker The 143 pre-heater/cooker can be used for heating, dissolving, and cooking most forms of confectionery bases to intermediate temperatures.
145 Fondant crème beater The beating and beating/mixing units continuously produce fondant and fondant crème from pre-cooked syrup.
137 'Crememaker' The 137 'Crememaker' provides continuous production of fondant cream, coloured, flavoured and ready for depositing.
144 Cooling drum The 144 cooling drum can be used for the cooling of solutions or liquids where no agitation is required during the cooling process.
154 'Candymoulder' This 154 'Candymoulder' continuously produces moulded fondant creams, toffees or jellies.
Moulds
Shape: Dome |
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Please ring or
e-mail now for prices and further details
Tel: +44 (0) 1427 611969 E-Mail:
sales@amp-rose.com
A.M.P-Rose
Heapham Road North, Gainsborough, Lincolnshire, DN21 1QU England.
Telephone:+ 44 (0) 1427 611969
Fax:+44 (0) 1427 616854 E-Mail: info@amp-rose.com